Carrot Cake Recipe – Large 🥕🍰
Description: This Carrot Cake recipe yields a very large, moist cake that’s perfect for feeding a crowd. With the sweetness of pineapple and the crunch of walnuts, it’s a delightful treat that will have everyone coming back for more. Get ready to indulge in the rich flavors of this classic dessert!
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour and 45 minutes
- Servings: 16
- Yield: 1 large cake
Ingredients:
Quantity | Ingredient |
---|---|
6 | Carrots |
1 | Cup Light Brown Sugar |
1 | Cup Raisins |
4 | Eggs |
1 1/2 | Cups White Sugar |
1 | Teaspoon Vanilla Extract |
2 | Cups Crushed Pineapple |
1 | Cup All-Purpose Flour |
3 | Teaspoons Baking Soda |
1 1/2 | Teaspoons Salt |
1 | Teaspoon Ground Cinnamon |
4 | Ounces Walnuts |
1 | Ounce Pecans |
Instructions:
-
In a medium bowl, combine grated carrots and brown sugar. Let it sit for 60 minutes, then stir in the raisins.
-
Preheat your oven to 350°F (175°C). Grease two 10-inch cake pans, place parchment paper on the bottom of the pans, grease the parchment, and flour the entire pan. Alternatively, you can use three 8-inch pans for a taller cake.
-
In a large bowl, beat the eggs until light. Gradually beat in the white sugar, oil, and vanilla extract.
-
Stir in the crushed pineapple.
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In another bowl, combine the flour, baking soda, salt, and ground cinnamon. Stir this mixture into the wet ingredients until fully absorbed.
-
Finally, stir in the carrot mixture and the chopped walnuts.
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Pour the batter evenly into the prepared pans.
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Bake in the preheated oven for 45 to 50 minutes, or until the cake tests done with a toothpick inserted into the center coming out clean.
-
Allow the cakes to cool for 10 minutes before removing them from the pans.
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Once completely cooled, you can fill the cake with a lightly sweetened cream cheese filling and frost it with buttercream frosting for an extra indulgent touch.
Enjoy this delightful Carrot Cake with family and friends, and savor every bite of its moist, flavorful goodness! 🥕🎂